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Thursday, January 21, 2016

YOUR GLUTEN PROBLEM MAY ACTUALLY BE CAUSED BY GLYPHOSATE

(NaturalNews) Do you consider yourself to be sensitive to gluten? Your problem with
wheat, it turns out, may not be a problem with gluten at all. It may, in
fact, be a problem with GLYPHOSATE.

Most people don't realize
it, but even though wheat is not yet commercially grown as a genetically
engineered crop, farmers saturate wheat crops with very high doses of
glyphosate right before harvest, speeding the drying of the wheat stalks
and accelerating harvest duration.

The result is that toxic,
cancer-causing glyphosate herbicide is now found in many wheat products,
including pasta, wheat bread, wheat flake breakfast cereals, donuts,
bagels, cake mixes, snack crackers and much more.

Glyphosate is
known to be toxic at parts per billion concentrations, meaning it only
takes a very tiny amount to potentially impact your digestion and
metabolism in a dangerous way.

What's the solution to glyphosate
in wheat products? Buy ORGANIC wheat, which isn't legally allowed to be
sprayed with glyphosate.

Once you switch to organic wheat, you
may discover your "gluten" problems simply disappear... and that's
because it wasn't a gluten problem to begin with. It was glyphosate
poisoning!

Editor's note: I agree mostly with what Mike Adams has to say, however, for those with Celiac disease or gluten intolerance, wheat gluten from modern wheat, organic or not, still has its problems. The gluten in modern wheat (frankenwheat) has been increased significantly over the past 50 years to the point it is difficult to digest for many. If you do not have Celiac disease (all gluten is a problem) , try spelt wheat in place of all modern wheat before giving up entirely on all wheat. The gluten in spelt wheat is much lower. It has not been changed from what our ancestors ate centuries ago. I can't consume any wheat without having stomach problems and a headache but I can consume spelt wheat with no problems.